Ingredients
Units
Scale
FOR THE MUFFINS:
- 113 g (1/2 cup – 1 stick) unsalted butter, *at room temperature
- 200g g (1 cup) sugar
- zest of 2–3 lemons- about 10g or 2 tbsp
- 72 g (1/3 cup) neutral cooking oil (we use avocado oil)
- 2 large eggs- about 155 g, *at room temperature
- 2 g (1/4 tsp) fine grain salt
- 3 g (1 tsp) vanilla extract
- 3g (1 tsp) lemon extract (or 1/2 tsp lemon oil)
- 120 g (1/2 cup) sour cream, *at room temperature (or substitute with whole fat Greek yogurt)
- 310 g (2 1/2 cup) all purpose flour
- 10 g (1 tbsp) baking powder
- 3 g (1/2 tsp) baking soda
- 22 g (3 tbsp) poppy seeds
FOR THE GLAZE:
- 50 g (1/2 cup) powdered sugar
- about 2 tbsp lemon juice ***see note
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds.
- In the bowl of a stand mixer, combine the sugar with the lemon zest and use your fingers to rub the zest into the sugar. Fit your mixer with the paddle attachment, add the room temperature butter & beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes. Use a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Reduce the mixer to low and add the eggs one at a time. Add the next egg only after the first egg is well incorporated, scraping down the bottom and sides of the bowl after each addition.
- Add in the oil, vanilla, lemon extract (or oil) & sour cream, allowing each ingredient to fully incorporate before adding the next.
- With the mixer still on low, add the the dry ingredients in three additions, allowing each addition to mix until just combined into the liquid, then scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
- While the batter is resting, position a rack in the center of the oven and preheat the oven to 400°F (375°F if using the convect setting). Prepare two muffin tins by lining every other cavity in the muffin tin with a muffin baking liner (you will need 8 muffin liners).
- Use a 2-tablespoon scoop to fill each muffin liner with 6 tablespoons of the batter. Each muffin tin will only have 4 cavities filled.
- Bake for 20 to 22 minutes, or until the muffin tops are domed and golden brown. A skewer inserted into the center of a muffin should come out with a few crumbs attached.
- Allow the muffins to cool for 2-3 minutes in the muffin tins and then remove them to cool down to room temperature on a wire rack. The muffins taste the best when they have completely cooled to room temperature.
- Once cool, brush tops generously with the glaze. Muffins can be stored in an air tight container at room temperature for up to three days. Or individually wrap and freeze to be enjoyed another time :)
Notes
***you want the consistency of the glaze to be thick enough to not drip, but loose enough to be able to brush it on
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffin
Nutrition
- Serving Size: 1 muffin